Text 27560, 87 rader
Skriven 2009-08-17 21:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Don't let your bell peppe
=================================
-=> Quoting Dave Drum to Jim Weller <=-

 JW> diced celery

 DD> My mental taster tells me I'd probably not like it.

Different strokes and all that. I add it to a lot of my dishes.

 DD> there are few places  where I do not like the diesel whiff/taste of
 DD> bell pepper as a part of the  overall dish.

Different strokes and all that. I delete it from a lot of my dishes.

 DD> Title: Celery Potage
 DD> 2 qt Chicken Broth
 DD> 1/2    Stalk (not rib) celery;
 DD> 1 lg Onion; chopped
 DD> 6 cl Garlic; peeled, squished

And no carrots or green peppers. That sounds VERY good to me.


MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Bobby's Potato Salad Recipe
Categories: Salads, Bacon, Eggs
  Servings: 10

      2 lb raw red potatoes (washed)
      6    eggs
      1 lb bacon
      1    onion (finely chopped)
      1    celery stalk (finely
           chopped)
      2 c  mayonnaise
           salt and pepper (to taste)

A delicious side dish for summer is potato salad. I have tried a few
different potato salad recipes and found this one to be really good.
I feel it is important to use red potatoes because they seem to have
a better texture. It is also important not to overcook the potatoes
because you don't want them too soft either. What I really liked
about this recipe is that it calls for 1 pound of crispy bacon. The
bacon is a really nice addition and only adds to the amazing taste
and texture of this salad. If you are not sure how to get your bacon
crispy or how to perfectly hard boil eggs, you can read my tutorials
on this blog. Unlike a lot of potato salad recipes, this recipe does
not call for Dijon mustard but if you would like to add a little
bit, go for it. This is the perfect side dish to go with your
grilled chicken, hamburgers, hot dogs, etc. Enjoy.


Cooking Instructions:

Step 1: Bring a pot of salted water to a boil. Add the red potatoes
and cook until their tender but still firm (about 15 minutes). Drain
potatoes and allow to cool in the refrigerator.

Step 2: Place eggs in a sauce pan, add water until the eggs are
covered. Bring to a boil and remove from heat. Cover and let eggs
sit for 10-12 minutes. Remove from heat and plunge eggs into cold
water. When eggs are cooled peel the shells off and chop.

Step 3: Cook bacon until crisp by your method of choice.  Place on
paper towels to drain, cool and crumble it into bits.

Step 4: Chop the cooled potatoes, leaving the skin on. Place chopped
potatoes in a large bowl. Add eggs, bacon, onion and celery. Add
mayonnaise, salt and pepper. Mix well and refrigerate for 1 hour
before serving.

  From: Bobby In Michigan Http://Blogchef.net
 
MMMMM-------------------------------------------------



Cheers

YK Jim


... As true today as it was way back (in a year I'lI to look up later)

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